1 lb ground beef
1/2 cup cooked rice
1/4 tsp five-spice powder
2 tbsp peanut oil
1 medium yam
2 sqs. bean curd
6 fresh mushrooms
2 cup warm water
1/2 cup dark soy sauce
2 tbsp sherry
1 tsp fresh ginger, minced
1 cornstarch paste
A Recipe for
Beef & Bean Curd Clay Pot
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| George Bush , U.S. president, 1990 |
The way you cut your meat reflects the way you live. |
| Confucius |
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| Oscar Wilde (1854-1900) |
This Recipe for Beef & Bean Curd Clay Pot is one of thousands in the Recipes-to-go Meat Cookbook.
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Bread deals with living things, with giving life, with growth, with the seed, the grain that nurtures. It is not coincidence that we say bread is the staff of life. |
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This is a recipe for Beef & Bean Curd Clay Pot from the recipe cookbook of Recipes-to-go (Meat)
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One cannot refuse to eat just because there is a chance of being choked. |
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This dish is almost a meal in itself. It is easy to prepare and a
dramatic addition at the table.
Preparation: Mix beef, rice & five-spice powder; form into firm 1"
balls.Peel yam; cut into chunks. Cut bean curd into 1" cubes. Wash
mushrooms; remove dried part of stem.
Cooking: Heat wok until smoking; add peanut oil. When oil is hot,
braise meatballs. Add warm water, soy sauce, sherry & ginger. Bring
to boil, transfer to clay pot, cover, and simmer for 30 minutes. Add
yam chunks, bean curd & mushrooms. Cook uncovered another 20 minutes
until yams are done but still firm. Thicken sauce with cornstarch
paste; boil briefly. Turn off heat, cover to keep hot until ready to
serve.
Serves: 6
Beef & Bean Curd Clay Pot Recipe brought to you by Recipes To-Go